My daughters and my wife bought me a pizza stone and pizza peel for the BGE for Father's day since I had been wanting to try cooking pizza on the egg. I was able to cook some up today for dinner and I have to say that this is a must repeat recipe (with a few tweaks). I used hardwood lump charcoal with pecan wood mixed in and this produced a mighty fine pizza. The only gripe that I have was the consistency of the pizza dough. I used a recipe and substituted in wheat flour when it called for white flour for bread. I also used corn meal that was just too coarse. If I get a finer grind of corn meal and use the right flour, this will be a slam dunk. I just loved how the pecan wood added to the pizza flavor.
Pizza fresh off the egg with a 15 minute cook at 600°F
The next time I do this, I think it will be easier to prepare the toppings the night before so that I can concentrate only on the dough, the assembly, the fire, and the cooking for the day of making pizzas. A few more tweaks and I'll be ready to invite others to join in with this delicious meal.
Oh, and the kids were able to make their own pizza which was fun.
I used this dough recipe:
http://nakedwhiz.com/thermometer/nypizzadough.htm
I used these preparation instructions:
http://nakedwhiz.com/thermometer/nypizza.htm
